recipes
SUSHI RICE
INGREDIENTS
600g short grain sushi rice, washed and drained
4 cups/1 litre water
2 Tablespoons rice vinegar
2 Tablespoons caster sugar ½ teaspoon salt
Extra 1 Tablespoons rice vinegar
METHOD
Rice Setting
1.Place washed rice and water into the removable cooking bowl. Cover with the lid.
2.Press the MENU SELECTOR button to the RICE setting.
3.When Risotto & Rice™ has automatically switched to the WARM setting ,which will take about 10 to 15 minutes, allow to stand covered on the WARM setting for 10 minutes
4.Remove lid and spoon rice into a large shallow dish, set aside
5.Heat vinegar, sugar and salt in a small saucepan over a low heat until sugar dissolves. Sprinkle vinegar mixture over rice and mix well. Allow rice to cool completely before using.
TIP
Some sushi recipes require the rice to be shaped by hand. To do this combine 1 tablespoon rice vinegar with ¼ cup water. Use this mixture to keep hands wet while shaping rice.
TIP
Any leftover Sushi rice can be frozen for later use.
SUSHI ROLLS
6 sheets Nori seaweed Prepared Sushi Rice( see recipe) Wasabi paste, to taste
Add any combination of fillings such as: Smoked salmon, thinly sliced Japanese pickled ginger and vegetables Finely sliced cucumber
Sashimi salmon or tuna Avocado
Shredded carrot Cooked prawns Finely shredded lettuce Mayonnaise
METHOD
1.Place a sheet of seaweed, shiny side down on a sheet of baking paper or a bamboo rolling mat.
2.Spread a portion of the rice over a third of the Nori sheet, leaving a border.
3.Spread a very thin layer of wasabi paste in a narrow line down the centre of the rice. Top with a selection of fillings.
4.Using the paper or mat as a guide, roll up the Nori sheet firmly to enclose the filling. Press to seal the edges.
5.Place the roll seam side down on a chopping board and using a very sharp knife, cut the roll into small portions.
6.Repeat with remaining Nori sheets and filling.
7.Cover and refrigerate until ready to serve.
Serve as soon as possible after preparing
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